Brunch Menu

Freshly baked Pastries

Fresh Fruit Salad

Oat Granola Bircher with Nectarine, Greek Yoghurt and Honey (v)

Poached Arlington White FR Eggs, Grilled Wiltshire Bacon, Toasted Muffin, and Hollandaise

Poached Free Range Eggs, Smashed Avocado, Plum Tomato and Hollandaise Sauce (V)

Hot Lunch Dishes 

Chicken stuffed with Apricot, Pinenuts, Thyme, and Rosemary (Friday and Sunday)

Slow Roast Lamb Shoulder with Malagueta Sauce (Friday and Sunday)

Aubergine Parmigiana (Friday and Sunday)

Beef Sirloin with Chunky Salsa Verde (Saturday)

Pan-Fried Cod with Avocado Puree and Tartare (Saturday)

Pumpkin Gnocchi with Red Onion and Kale (Saturday)

Kitchen Counter Salads 

Roast New Potatoes with Sea Salt, Rosemary, and Thyme 

Tomato and Black Bean Salsa with Mint and Lime

Pepper Slaw with Honey and Mustard Dressing

Sides

Beetroot with Red Quinoa, Green Beans, Spinach and Edamame

Greens and Seeds - Green Leaf Salad with Seeds & French Dressing

Selection of Deli Breads

Desserts

Lemon Brulee Cheesecake, Chantilly Cream, and Raspberry Sauce

Chocolate Brownie with Salt Caramel Sauce

Peach Melba with Mini Meringue and Raspberry Sauce

Afternoon Tea

A Selection of Finger Sandwiches

A Selection of Deli Cakes